Color me impressed! We had been underwhelmed by M&P (mostly with the service), so I had been hesitant to try Butcher and the Rye. However, we were going to Heinz Hall across the street for the Symphony, so we wandered in at 6pm on a Friday night with no reservation. The hostess offered to seat us outside or at the bar, and when I mentioned that the bar looked full, she let me know that there was an upstairs bar that had many seats available. This upstairs bar was great--Kimber, the bartender, was gregarious yet efficient, and the upstairs area was considerably quieter, perfect for our date night.
We ordered the pig candy (small plate), the rabbit rillette, and the dirty pasta (large plate). My husband was so enamored with the rillette that he was about to order another one, when the gentleman behind the bar cautioned us that our upcoming pasta dish was quite rich, and we might want to hold off. The pig candy was really tasty, and the kimchi cut through the richness nicely. However, the star of the show was definitely the dirty pasta. The strozzapretti was beautifully chewy, and the cream sauce was rich, but not overpowering. It was something akin to a white bolognese, with meaty chunks of duck, fine pieces of carrot, and just enough liquid to bring the cheese and everything else together.
We also enjoyed several drinks, the most standout of which was the Trade Winds, a five-spiced version of a Moscow Mule. Drinks here are not cheap, but they are innovative and made with care.
We'll be back.